Chocolate and Date Brownies
Chocolate and Date Brownies - Heavenly rich!
Healthy, because
Even smarter
Nutritional values
Thanks to potassium dates lower and reduce high blood pressure, and magnesium reduces symptoms of stress. Chocolate trumps with lots of antioxidants that can protect our body cells from harmful influences.
Whether plums, figs, dates or apricots - it's child's play to prepare fruit pastes and purees from dried fruit that has been previously soaked and then pureed. They are perfect as sugar alternatives in doughs or desserts and as fillings for yeast-risen pastries. Crushed banana, grated pear or unsweetened apple pulp can also be used to make tasty savings on both the white crystal and many empty calories.
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 7 ¾ ozs Dried dates
- 7 ¼ ozs Dark couverture chocolate (min. 70% cocoa content)
- 7 ¼ ozs butter
- 4 eggs
- 5 ½ ozs ground almonds
- 7 ozs hazelnut kernels
- 2 tsps Baking powder
- 24 ozs Whole Grain Spelt Flour
- 1 oz cocoa powder (heavily deoiled)
Kitchen utensils
Preparation steps
Pit dates and soak in hot water for 10 minutes. Meanwhile, coarsely chop couverture with a knife, melt over a hot water bath and let cool. Drain dates and puree to a paste with a hand blender. Mix butter with date paste in a bowl. Gradually stir in the eggs until a creamy mixture is formed.
Stir the liquid couverture, almonds, hazelnuts, baking powder, flour and 3 tablespoons cocoa powder into the butter mixture; add a little water if necessary to make a spreadable dough.
Spread the dough on a baking tray lined with baking paper and bake in a preheated oven at 180 °C / 350 °F on the middle rack for 40-45 minutes. Remove from oven and allow to cool. To serve, dust chocolate brownies with remaining cocoa and cut into pieces.
